New strategies to fabricate starch/chitosan-based composites by extrusion (2021)
Source: Journal of Food Engineering. Unidade: EP
Subjects: NANOPARTÍCULAS, AMIDO, QUITOSANA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS
ABNT
RODRIGUEZ LLANOS, Jaiber Humberto; TADINI, Carmen Cecília; GASTALDI, Emmanuelle. New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, London, Elsevier, v. 290, p. 1-11, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2020.110224 > DOI: 10.1016/j.jfoodeng.2020.110224.APA
Rodriguez Llanos, J. H., Tadini, C. C., & Gastaldi, E. (2021). New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, 290, 1-11. doi:10.1016/j.jfoodeng.2020.110224NLM
Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224Vancouver
Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224